Cucumber with Black-Eyed Peas
This flavorful dish from South India uses its beloved coconut three ways.
Yield: serves 6
- 1 cucumber, peeled, seeded, quartered lengthwise, and cut crosswise into 1⁄8" slices
- 3⁄4 cups fresh "second milk" coconut milk or 1⁄4 cup canned unsweetened coconut milk diluted with 1⁄2 cup water (see Coaxing the Coconut)
- 2 fresh hot green chiles (serrano or thai), split lengthwise just up to the stem
- 15 curry leaves
- 1⁄2 tsp. salt
- 2⁄3 cups cooked black-eyed peas
- 1⁄4 cups fresh "first milk" coconut milk or ¼ cup canned unsweetened coconut milk (see Coaxing the Coconut)
- 2 tsp. coconut oil
- Put cucumbers, "second milk" coconut milk, chiles, curry leaves, and salt in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, add black-eyed peas, and simmer until cucumbers are soft and translucent, about 5 minutes.
- Add "first milk" coconut milk to the cucumber and peas, and bring just to a simmer, then remove from heat. Stir in coconut oil, and add salt to taste. Serve warm.